Watermelon Sugar Spice

Happy Star Wars day, everyone!

Unfortunately, I didn’t find anything as amazingly on theme to show you as the D_ _ th S_ ★r O.G, this year, and a look at Disney’s Galaxy’s Edge show’s that they’re only serving drinks and snacks, right now. So no inspiration there.

But, from what little I saw of their old menu, they sure seemed fond of their charred meats. And I do, at least, have a sauce for that.

This is Alkemio Kitchen’s Watermelon, Cucumber, Lemongrass, Sugar and, if you’re thinking that you’ve seen it before, you might well be correct. Not only does it use the exact same packaging as the rest of the brand but it also featured lightly in my recent overview of the company. Which you can find here.

Today, however, I’m going to give it far more thorough look.

Continue reading

Alkemio Yellow

Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.

So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.

And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.

For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.

Continue reading

Mild and Nerdy

Hey everyone, today we’re looking at some nerd sauce. Because, as a serious sauce nerd, how could I not give the new Nerd Sauce Co. a go?

Just like how Rad Dude Food‘s chilli concoction recently became their main focus, this company was born to help a bunch of chefs weather the chaos of the current pandemic. To bring their business into the online world and keep them employed, in this new, more digital age.

But where Nerd Sauce Co. differs is in what they make – A whopping twelve different sauces, only four of which are chilli, to the Rad Dude’s one. Is their quantity a detriment to their quality? I bought two of the most exciting flavours to find out.

Continue reading

A Keswick Curry

This week, everyone, I’d like to bring back a style of product that we haven’t seen in a long while: An exclusively cooking sauce.

An item type that I don’t often use in my daily life and, when I do, it’s usually just to amp up a left over stew. So, while I found Mahi’s three marinades pleasant enough, it takes a lot for me to actually go out and buy such a product. Something a little bit more exciting, like Mr. Vikki’s Keswick Market Curry Sauce.

A unique “curry sauce concentrate” which won me over way back when I was visiting Brighton Fiery Food Fest and checking out the stall of my favourite banana habanero chutney maker.

His freshly prepared sample was a stunningly flavourful, rich yet mild, dish. But will it still hold up, now that I’m making it at home?

Continue reading

The New Moon

Happy new year, everyone! For the second time this month.

I’m well aware of how strange that might seem but this week’s post is a little bit different. Because it’s not just a late celebration of the julian new year, like my previous feature, but a spotlight on two chinese-style products, for the lunar one. Which took place a mere four days ago.

So, this time around, I’m actually on time. Here’s what I’ve got:

Dragon Salt from Tubby Tom and a special sauce from Chilli Bobs, which I’ll give you a closer look at in a moment or two.

Continue reading

A Late Start

Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.

As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.

So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.

I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.

Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.

Continue reading

Pasilla Chocolate Pudding

Hey folks, it’s recipe time again and we’re now in the middle of winter, right after what can only be described as the most depressing year of the century. So, I don’t know about you, but I think we could all use some serious comfort food.

This is chocolate denver pudding and it is one of the richest, gooiest, chocolatiest and most warming desserts that I know. A recipe handed down the american side of my family for generations, which always comes out at times like these.

And, today, I’m going to pass it on to you.

Continue reading

Price’s Pair

Sad new year everyone. I’d say “happy” but it’s not.

Not for me and my blog.

The year that’s just gone has taken away both of my usual new year’s traditions – The night of partying and the green sauce for my first january review. So, while my special jalapeño product is still stuck in the twenty-twenty mail backlog, I’m afraid that I’m going to have to show you something else. A pair of red and yellow items from Prices Spices:

Their Reclus Red chilli jam and their El Salivate Ador sauce. Both of which will hopefully have the great taste to live up to their fake stickers’ claims and kick off this year, if not “right”, at least well.

After all, Prices Spices have managed to wow me many times before, including with their use of pineapple, so I definitely have reason to expect great things from the fruit in today’s sauce.

But it’s actually the jam that I’m really excited for. Because, despite its simple, red and black labelling, its chilli of choice is quite unique.

Continue reading

A Bunch of Cherries

Hello again, everyone. We’re fast approaching the end of the month and I would normally use this week to feature something just a little bit on theme for the winter season.

This year, though, I already highlighted Tom’s Curious SaucesCranberry, in the run up to december, and I’m fresh out of everything else with a christmas theme. So, instead, here’s a little gift set from me to me:

Three cherry-based sauces that can hopefully finally replace the long lost 💀T.N.T.💀 that I loved so much.

Continue reading

Not Really Kashmiri

Hey folks, welcome to november! I know that national curry week was last month but I just so happened to come into a whole load of bananas and coconut, recently. Inspiring me to look into one of my mother’s favourite curries: The kashmiri.

A sweet, creamy, fruit-based curry from exactly the region that its name implies.

So it was a simple prospect: Research a real kashmiri, put my own little twist on it and, if all went smoothly, write up my results for all of you. Easy content, right? Well, not exactly

As it turns out, an authentic kashmiri curry is based around mangoes and lychees, not bananas. Still fruity, yet very different from what I had in mind.

So, while today’s dish does take a little inspiration from it, in its spices, it also draws upon the malayan and a whole host of more keralan meals, in order to form a truly delightful, caramelised fruit curry with neither an official name, nor any specific region to call its own.

A pan-indian fusion, if you will, which gets its mild heat from a blend of rich and raisin-like, mexican chillies, in order to best complement the banana without adding any extra sweetness. Because, if I’m going off-script already, I might as well go the whole hog.

There’s nothing traditional about today’s recipe but I’m eager to share it, all the same. It’s too good not to.

Continue reading